Chocolate

Yield: 8 servings

Ingredients

4 oz bittersweet chocolate
1/2 cup soft butter
4 eggs
1 cup sugar
1/3 cup flour
1/4 teaspoon baking soda
pinch of salt

For the Glaze:
5 oz bittersweet chocolate
3 tablespoons butter
2 2.1-oz Butterfinger bars, broken into shards

Directions

1. Preheat the oven to 350°F.
2. Break up the chocolate and melt it with the butter in a bowl in the microwave or over a double boiler. Once it's melted, sit the bowl on a cold surface so that the chocolate cools.
3. Preferably in a freestanding mixer, beat the eggs and sugar until thick and pale and moussey, then gently fold in the flour, baking soda, and pinch of salt.
4. Fold in the slightly cooled chocolate and butter mixture and then divide among 8 ramekins or custard cups. Put in the oven to bake for 25 minutes.
5. Meanwhile, get on with the glaze by melting the chocolate and butter in a microwave (or double boiler), then whisk to form a smooth glossy mixture and spoon this over the cooked puddings.
6. Decorate with Butterfinger rubble: I just put the bars in a freezer bag, set to with a rolling pin, and strew over the top.